5、胶粘性(Gumminess):与硬度和凝聚性有关,数值上等于硬度和凝聚性的乘积。6、咀嚼性(Chewiness):与硬度、凝聚性、弹性有关，数值上等于胶粘性和弹性的乘积。
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有咀嚼性的 chewy
The optimum taste is 1500～1800 on hardness,0.880～0.900 on springiness and 1000～1100 on chewiness.
TPA测定的硬度、弹性和咀嚼性三者之间也有很好的相关性。 带鱼硬度在1500～1800,弹性在0.880～0.900,咀嚼性在1000～1100之间的口感比较好。
参考来源 - 半干带鱼的感官评定和质构分析·2,447,543篇论文数据，部分数据来源于NoteExpress
微波处理对食用槟榔的槟榔碱含量、口味、咀嚼性没有明显影响。
Content of arecoline, taste and mastication of edible areca catechu treated by microwave has not significant variation.
微波处理对食用槟榔的槟榔碱含量、口味、咀嚼性没有明显影响。
Content of arecoline taste and mastication of edible areca catechu treated by microwave has not significant variation.
以明胶、变性淀粉为凝胶剂生产出来的新型明胶软糖，甜度低、口感舒适、咀嚼性好、热稳定性好。
The new type gelatin candy, which is made by gelling agent of gelatin-modified starches, has low sweetness, good chewing character and heat stability.
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